Chicken liver in milk with onions: recipe with photo

We choose chicken liver.

You say, what’s so complicated about that? I grabbed a portion from the supermarket and was done! Could be so. Fortunately, modern local manufacturers are trying to make a high-quality product, and technology helps them. But it’s worth paying attention to the quality of the product, especially if you are trying a new manufacturer. Through the packaging you can usually see how well the liver has been cleaned of traces of the gallbladder and films.

It is important that the liver is whole

, and does not look like an indistinct mess. There should be no excess ichor or blood ice in the liver. And it’s better to choose chilled liver rather than frozen. If only because you won’t have to waste time defrosting.

If you get a frozen one, it is better to defrost it slowly in the refrigerator, taking care of an additional lining so as not to stain the shelf. During the day, the amount of liver we need should defrost.

Milk VS cream.

What about without cream, you ask? According to traditional recipes, they are responsible for the smoothness of the structure and creamy taste. In fact, regular pasteurized milk from a local producer does a great job of both flavor and silky texture.

If you are worried whether it will work or not, and don’t want to take risks, try switching from cream to whole milk. Its fat content is higher than regular milk from a package, but much lower than cream. Those who want to experiment even more with this recipe can be advised to try baked milk instead of regular milk; the caramel-creamy taste of the dish will be even more expressive.

But, as you understand, it still can’t be done without a secret ingredient. Our magical texture converter is cornstarch.

. It works much better and smoother than flour and is also gluten free. For more and more people this is becoming important, and even fundamental.

All the tips have been given, all the secrets have been revealed, it's time to cook!

How to cook in a frying pan

Free the liver from films. If necessary, rinse in cold water and dry off excess moisture in a colander or towel. Measure out milk, starch and seasonings.

Heat the oil in a frying pan with high sides and fry the liver on both sides until caramelized. To do this quickly and without splashing, you should take a frying pan with a wide bottom. The fire under the frying pan should not be too strong. It is better to lay out the liver one piece at a time, rather than dumping the entire portion out of the bowl at once. You should also carefully turn the pieces of liver in the frying pan, otherwise you may splatter everything around.

Add onion. You shouldn’t skimp on onions; take a large onion. In this dish it is not only part of the taste, but also the texture of the gravy. Peel the onion and cut into small cubes, because chicken liver cooks quite quickly. Pour the onion into the pan on top of the liver.

Now it's magic's turn. Stir starch in a small amount of milk, then mix with the rest of the milk, add salt and spices, mix and pour over the liver and onions.

Mix the liver, onion and future sauce. No additional frying of the onions is required for this recipe. Its taste without frying will be more delicate; it will simply be stewed in milk.

Cover the pan with a lid and simmer over low heat with the lid on for about 20 minutes. Stir occasionally. Let the finished dish stand for 5-7 minutes before serving. Liver stewed in milk sauce turns out very soft and tender.

This dish can be served with any side dish. Rice, buckwheat, lentils, and puree will be appropriate and will be enjoyed in combination with liver. The gravy in this dish is very tasty and there is enough to compensate for the dry side dish. Italian pasta, any kind, is also perfect. Thin spaghetti will add elegance to the dish, as will bows. And small horns, feathers or spirals will make the dish playful and are perfect for a children's lunch or dinner.

Beef liver is the best source of B vitamins and other beneficial substances. It should definitely be on our menu. You just have to know how to cook it correctly. In our article we want to talk about how tasty and soft it is to the taste of all family members.

Pork liver in milk, baked in the oven

Any liver that is cooked with milk becomes much tastier, softer and more aromatic, this same recipe will add to your collection of golden recipes!

Ingredients:

0.5 kg of liver;
1 glass of milk;
2 medium onions;
egg;
flour for breading;
salt pepper;
vegetable fat for frying.

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Cooking time: 1 hour and 30 minutes.

Calorie content per 100 g: 260 kcal.

The liver should be thoroughly cleaned and then cut into slices. Don't cut too thin - 1 or 1.5 cm will be just right. Salt the egg, add a tablespoon of milk and beat until foamy. Pour this mixture over the liver.

While the offal is soaking, thinly slice the onion. Pour some fat into a hot frying pan and fry the liver, first rolling it in breading. You need to fry quickly - about a minute and a half per side of the slice.

Preheat the oven to a temperature of 180-200 degrees, and in the meantime, fry the onion in the oil in which the liver was fried for 5-7 minutes. Grease a baking tray or baking dish, lay out the liver in an even layer, add salt and pepper.

Sprinkle onions on top and carefully pour milk. Bake for 25 minutes. The dish goes very well either as a side dish or as a stand-alone dish – with any sauce.

Liver stewed in milk

Liver is a special product that can be spoiled during cooking, but you can, on the contrary, make a delicious dish out of it. You just need to know the little tricks. The liver in milk turns out incredibly soft and tender. To prepare it we will need the following ingredients:

A glass of milk.
½ kilogram of beef liver.
A couple of cloves of garlic.
Two onions.
Salt.
1/3 glass of water.
Ground pepper.
Vegetable oil.
Three tablespoons of flour.

Recipe

Stewed in milk, easy to make. Before you start cooking, you should prepare the liver. It must be cleared of films and veins, and then cut into cubes, each of which is divided into three parts and beaten on both sides. Next, roll each piece in flour and place in a frying pan with vegetable oil.

The liver should be fried until pink on both sides. Now you can pour water into the frying pan so that it half covers the pieces, and on top you can lay the onion, cut into rings. The liver should simmer for a couple of minutes, after which it should be turned over. The pieces gradually acquire a brown tint. Next, fill the pan with milk so that it completely covers the liver. Instead of milk, you can use sour cream, but it needs to be diluted a little with liquid. As soon as the mixture in the bowl begins to boil, you need to start stirring it so that it does not burn. At the moment when the liver darkens and becomes the same color as the gravy, you can add pepper and salt, then cover with a lid for five minutes. Then you can add garlic, passed through a press. Ready beef liver with onions has a light brown tint and is half-covered with gravy. It is very tender and juicy inside. Perhaps someone will like this recipe for beef liver (stewed) and will help them learn how to prepare a wonderful addition to a side dish.

Beef offal in milk with royal onions

It is known that the best is served at the royal table, and beef liver in milk with onions is no exception. Tender, tasty and very healthy liver prepared according to this recipe will not leave anyone indifferent!

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Ingredients:

600 g liver;
150 g puff pastry;
3 chicken eggs;
0.5 liters of fresh milk;
one large onion;
breading flour, salt, pepper.

Cooking time: 2 hours.

Calorie content per 100 g: 360 kcal.

Remove the film and all veins from the washed liver, soak in milk for 30 m.

The offal should be cut into equal pieces so that it cooks evenly.

Having made a lezon from eggs and spices (beat), dip pieces of liver into it, bread in flour and fry in hot oil for 2 m on each side.

We take a clay pot and put the liver in it in layers, the onion cut into thin half rings until we fill it to the top. Dissolve a little salt and pepper in milk and pour into the pot. Now roll out the dough, brush it with the rest of the egg mixture, cover the pot with it, pressing the edges tightly and pinching it to form an edible lid. Place in an oven preheated to 180º for 40 minutes.

Recipe for beef liver stewed with carrots and onions

We defrost the liver and clean it of films, then wash it and cut it into pieces. Each piece should be salted and dipped in flour, then quickly fried over high heat until a crust appears. After this, you can add carrots with onions and spices. Mix all ingredients and add vegetable oil.

The liver must be fried until the carrots acquire a golden hue and the onions become transparent. Next, all this should be poured with broth and simmered over low heat for at least five minutes after the mixture boils. This recipe for beef liver stewed with vegetables is absolutely simple to make and doesn’t take much time to prepare.

Liver in sour cream: ingredients

Continuing the conversation about how to cook tasty and soft beef liver, you should definitely remember the recipe with sour cream. The sauce with spices gives the finished dish an unusual, pleasant and piquant taste. To bring the recipe to life, we will take the following ingredients:

Five tablespoons of sour cream (tablespoons).
One onion.
A couple of cloves of garlic.
Half a kilogram of liver.
A tablespoon of flour.
Vegetable oil.
½ teaspoon nutmeg.
A teaspoon of dill (fresh or dried).
Salt.
A teaspoon of sweet paprika.
Ground pepper.
½ teaspoon coriander.

Cooking liver in sour cream

We prepare the liver for cooking by clearing it of films. To simplify the process as much as possible, you can pour boiling water over the product, then the film will separate without problems. Next, cut the liver into slices and place in a heated frying pan. It should be simmered with constant stirring to prevent the food from burning, until the liquid has completely evaporated. Then add vegetable oil, garlic, onion, dill and all the spices (do not add salt and pepper yet). Fry all ingredients for five minutes. Of course, if you are not a fan of spices, then you can exclude them from the recipe. Then add one hundred milliliters of water, bring to a boil and cover with a lid.

You need to simmer for at least ten minutes, after which sour cream, salt and pepper are added to the liver. Dissolve flour in half a glass of water. But this must be done so that there are no lumps. The resulting solution is injected into the liver. Next, cook over very low heat, stirring constantly, until the gravy thickens. The dish should sit for about fifteen minutes, after which it can be served. The whole family will love this soft beef liver. Moreover, the stew is incredibly healthy.

slow cooker recipe

For those housewives who own a multicooker, we would like to offer a recipe for cooking liver using it.

Ingredients:

One onion.
One carrot.
0.6 kilograms of liver.
Three tablespoons of vegetable oil (tablespoons).
Flour.
Pepper, salt.

For sour cream sauce, take:

½ teaspoon mustard.
Four tablespoons of sour cream (tablespoons).
Clove of garlic.
½ teaspoon each of dry parsley and dill.
A glass of cream or milk.
Pepper, salt.

The onion must be peeled and cut into half rings. Grate the carrots on a grater (preferably a coarse one). We wash the liver, remove films and cut into small pieces. Mix the flour with salt and pepper, then roll the liver in the mixture.

Pour oil into the multicooker bowl and select the “Baking” mode. At the same time, we set the cooking time to forty minutes. You need to warm up the multicooker for a couple of minutes and only then put the liver in the heated oil. Cook it for ten minutes and don’t forget to stir. Then add carrots and onions and mix. After another ten minutes, pour in the sour cream sauce and continue cooking (continue stirring). After the program is completed, turn off the heating and close the lid. The finished dish should sit for about five minutes.

To prepare, you need to mix sour cream with garlic, passed through a press, mustard, herbs, salt and pepper. And then add cream or milk and mix. The sauce is ready.

Liver with vegetables in milk

Thanks to this recipe, you get a complete dish that does not require a side dish, since vegetables are used. If you wish, you can supplement the composition of the products, for example, you can take a very healthy type of cabbage - broccoli.

Ingredients:

0.5 kg of liver,
55 g butter,
400 ml milk,
carrot,
bulb,
4 medium potatoes,
bunch of parsley,
2 cloves of garlic
75 g hard cheese,
a mixture of peppers and salt.

Cooking diagram:

Cut the liver into pieces and cover with milk for half an hour.
At this time, peel the potatoes and cut them into strips. Chop the carrots in the same way and cut the onion into half rings.
Take a mold and place vegetables there, and pieces of offal on top. Add salt, pepper, chopped herbs and chopped garlic. Stir and pour in the remaining soaking liquid.
All that remains is to sprinkle everything on top with cheese, chopped on a coarse grater, and also place pieces of butter on top.
Place the pan in the oven, preheated to 180 degrees, and cook for half an hour.

Cooking liver in a slow cooker

The liver must first be cleaned and soaked in water (about an hour). Then cut it into pieces. Chop the onion into thin half rings and grate the carrots. Pour oil into the multicooker bowl and heat it. In the “Baking” mode, fry the onion, liver and carrots for twenty minutes.

Liver is a very versatile instant food product. Dishes made from it turn out tasty and healthy. In addition, liver is an alternative to meat, and in some properties it even surpasses it in quality. With its help, blood hemoglobin is raised. But it is worth remembering that for such purposes it is necessary to use only fresh beef liver. Unfortunately, a frozen product is of little use.

When purchasing a liver, you should choose pieces that have the least number of films and vessel walls. A high-quality product is elastic and juicy, has a dark red color. To keep the liver soft, you can soak it in water, milk, and grease it with dry mustard. The rules for preparing the products are simple. You need to cook the liver over low heat, it is afraid of drying out, and you should salt it at the very end.

Since liver is healthy and nutritious, it should be consumed not only by adults, but also by children. But kids are not always willing to eat it. But if you choose the right recipe with sour cream sauce or milk, then the kids may well like the delicious and tender liver disguised in the sauce.

What else can you soak it in besides milk?

It often happens that fried liver needs to be cooked now, but as luck would have it, milk was not at hand. Fortunately, there are many replacement options.

What can you soak the liver in, other than milk?

Sour milk, kefir and whey will give the liver a slight sourness.
Soaking in fermented baked milk will give a subtle hint of baked milk and creaminess.
The liver will marinate and become softer if you soak it in water with chopped onions and salt.
Plain water can also remove bitterness. Salt and spices are immediately added to it: rosemary, thyme, basil, marjoram, pepper, nutmeg, mint (your choice or a mixture).

When time is short, you can use the dry method to tenderize beef and pork liver. You need to cut it into pieces, wash it, lightly sprinkle it with soda and leave for 5 minutes. Before cooking, all that remains is to rinse the offal thoroughly.

Liver soaked in milk can be fried, boiled, baked, stewed, made into pates, cakes, cutlets. The offal is included in many delicious dishes. Don't be afraid to experiment with it! Soaking in different marinades will allow you to surprise your household and guests with new spicy notes every time. Combine liver with vegetables, mushrooms, herbs, eggs, pears and enjoy an unforgettable taste!

Instead of an afterword

In our article we looked at the most interesting recipes for stewed beef liver. When prepared correctly, this delicacy product is incredibly tasty and healthy. We hope you enjoy one of our recipes and find the product selection tips useful.

Liver is prepared in almost every family, as it is affordable and easy to use. Every housewife should know how to properly fry liver. It cooks very quickly. But before cooking, you should soak it in milk for at least 30 minutes. This is done so that all the bitterness comes out and the liver is tender. So, the liver must be washed, cleaned of film and bile ducts, cut into pieces, which are beaten with a hammer and soaked in milk. Place onions cut into half rings in a frying pan with hot sunflower oil, fry for a few minutes and place on a plate. Drain all the milk from the liver, roll each piece in flour, then put it in the oil that is left from the onion and fry for 5 minutes, until golden brown. The question is often asked: how to fry pork liver? Everything is done exactly the same. The main thing is not to overcook the liver, otherwise it will be hard and dry. Mix the fried liver with onion, reduce the gas to minimum and leave for 15 minutes.

The freshness of the product plays an important role. Before frying, you need to think about how to choose liver on store shelves? Are there certain rules by which you can determine whether a product is fresh or not? You should definitely pay attention to the color of the liver. If it is too light, it means that it was soaked in water, that is, it is no longer fresh. A very dark color (almost brown) also indicates that the product is old and has already been on display. Fresh liver has a bright red color, it should be smooth and elastic, without any spots. When buying a liver, you need to press on it with your finger and if a dent remains, then the liver is old. In a fresh liver, the dent quickly disappears. Loose, uneven liver, also of poor quality. And of course, the product should smell good and not have a sour smell.

Any experienced housewife knows how to cook liver correctly. Why boil it, many will ask, because fried is tastier? Boiled liver is used in salads. It is also recommended to give liver to small children only in boiled form. You definitely need to know several ways to prepare this valuable product. How to properly fry the liver, how to boil it, how to prepare a delicious liver salad - all these recipes are simply necessary for housewives. And then you won’t have to worry about dinner or lunch. After all, dishes made from this product are not only tasty, nutritious, but also healthy. Doctors advise that you definitely include this wonderful product in your daily diet. And fried liver, previously soaked in milk, is very tender and incredibly tasty.

Liver is an incredibly healthy product. It is high in iron and zinc, and also contains phosphorus, essential amino acids, collagen and easily digestible protein. You can also prepare many different dishes from it, and to make them tasty and juicy, it is better to pre-soak the liver in milk.

Liver stewed with onions and carrots in milk

There is one simple rule in preparing liver dishes: the films must be removed from veal and beef liver, but pork liver does not need this treatment. This dish is made from calf liver, so first of all, remove all the membranes from it using a kitchen knife.

Cut clean liver into portions. It is most convenient to fry large pieces of liver: they do not spread throughout the pan and do not let in too much liquid. Therefore, it is better to cut the liver into pieces about 3-4 cm in size.

Place a frying pan or saucepan on the fire, pour vegetable oil into the bottom of the vessel. While it is heating up, peel the onions and cut into large rings. The thickness of the onion pieces can be up to 1 cm: even such large rings will have time to cook!

Fry the onion, stirring it with a spatula from time to time. Ideally, the onion should be brought to transparency and slightly fried - it should become appetizing in appearance. While this vegetable is fried, peel the carrots and grate them on a coarse grater. Place carrot pieces in a frying pan, stir with onions and leave to fry.

Pour breadcrumbs into a plate or bowl and roll the liver pieces in it. Empty half the bottom of the pan: move the roasted vegetables to the other half. Then place the liver in breadcrumbs on that part of the vessel where there are no other ingredients (so that the pieces of liver immediately begin to fry in contact with the hot bottom of the pan).

Fry the liver on all sides. Salt the dish and add black peppercorns if necessary.

Add milk to the liver with vegetables. Stir, cover the pan with a lid and simmer over low heat for half an hour.

Every 10 minutes or so, look under the lid and stir the dish. After 30 minutes, taste a piece of liver and check its readiness. The liver should be tender, soft and very tasty.

Preparing liver stewed in milk is quite simple and quick. Thanks to the “secret” ingredient – milk – ordinary liver goulash will become extremely tasty! Enjoy your meal!

Photo by Shutterstock

Rules for soaking the liver

For cooking, be sure to choose fresh, good quality liver. It should have a uniform burgundy-brown color, a smooth surface, clean bile ducts and an intact membrane. It is also very important that there are no seals on the cuts. Only when using such a product are you guaranteed a delicious dish.

Before cooking, wash the offal thoroughly under running water to remove bile. Then place in a deep bowl and fill with cold milk. You can soak either a whole piece of liver or a pre-cut piece.

As a rule, pork or beef liver is soaked in milk. Tender chicken liver does not require this

Chicken liver should be in milk for 1-2 hours. Thanks to milk, this product will get rid of bitterness, bloody taste, foreign odors and possible harmful substances. In addition, after soaking, the liver becomes more tender and juicy, which makes the prepared dishes even tastier.

It is better to drain the milk after the liver, and dry the offal itself with a paper towel. It is especially important to do this if you are going to fry the liver in a frying pan.

Features of preparation

If you plan to boil beef, pork or chicken offal, then you do not need to soak it. Simply rinse, remove all excess and cook. With such heat treatment, the liver will in any case turn out soft. But before frying or stewing, it is better to soak the offal. Otherwise, the liver will turn out to be very tough and dry.

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If we are talking about pork liver, then after soaking it must be thoroughly rinsed and dried. The same manipulations are performed with liver of other varieties. Before frying, pieces of pork liver can be sprinkled with powdered cinnamon. This spice will give the dish an incomparable taste and unique aroma.

But when soaking beef liver in milk, you can immediately add a little granulated sugar, salt and ground allspice. Liver is fried in different ways. But if you want to maintain its softness and juiciness, it is best to use a batter - egg, flour or mixed.

It is generally not advisable to soak chicken liver. Surely many of you have noticed that after thawing, the pieces begin to creep apart. It is enough to wash them, dry them and sprinkle with various spices and dried herbs.

Fried liver in white sauce

Ingredients:

500 g pork or beef liver
onion head
100 ml cream
2 tbsp. spoons of sour cream
1 tbsp. spoon of flour
70 g butter
salt and black pepper to taste

Wash the liver, cut into small pieces and soak in milk for 1.5 hours. Then drain the milk and dry the offal on a paper towel. Melt the butter in a frying pan and place the liver there. Fry over medium heat. When it changes color, add onion cut into half rings, add salt and mix. After 3-4 minutes, sprinkle the liver with flour and cook for another 1 minute. Then add sour cream and pour cream. Mix everything thoroughly, pepper and simmer for 10 minutes. Serve the finished liver with tender puree.

We present to your attention a recipe for fried liver soaked in milk. This tasty, healthy and tender dish will win your sympathy thanks to its ease of preparation and soft, refined taste. A simple procedure of soaking the liver in milk will relieve it of bitterness, foreign odors and all sorts of harmful substances that it may contain. Also, thanks to this process, the finished dish will become much softer and juicier than you are used to. Surprise your family and friends with cookies with a new, magical taste! You can cook both pork and beef liver this way. There is no need to soak chicken liver in milk; it is already very tender and does not have any additional odors.

Taste Info Second: offal

Recipe 7. Liver in milk Berlin style

Ingredients

half a kilogram of beef liver;

half a liter of milk;

four apples;

three onions.

Cooking method

1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut into not too large pieces. Place in a deep bowl and fill with milk. Soak the offal for about half an hour.

2. Peel the onions and chop into thinner half rings. Wash the apples, remove the seeds and cut them into slices.

3. Place a frying pan on the stove, heat the oil in it and add the onion. Fry until light golden brown.

4. Place the apple slices in a frying pan and heat for literally three minutes so that they do not become completely soft and fall apart.

5. Drain the milk from the liver, lightly dry the pieces and fry on all sides until an appetizing crust appears.

6. Place heated apple slices on a plate, place fried liver on top of them and cover everything with fried onions.

To easily remove the film from the liver, rinse it, scald it with boiling water, and then place it in boiling water for a few seconds.
When purchasing liver, pay attention to the color and smell. The surface of the offal must be spotless, smooth and glossy.
To make the liver soft and airy during frying, cut it into pieces no more than one and a half centimeters wide.
It is better to salt the liver at the end so that the salt does not absorb moisture and the product does not turn out dry.

Taste Info Second: offal

Ingredients

Pork or beef liver – 750 g;
Onions – 2 pcs.;
Milk – 1.5 tbsp;
Salt and ground black pepper - to taste;
Flour for breading;
Vegetable oil for frying.

How to cook juicy and soft fried liver, pre-soaked in milk

Wash the liver thoroughly under running water. Remove all films and cut into portions, like chops. Lightly beat them with a special hammer, first placing them in a disposable bag so as not to splash the entire room.

Place all the chops in a saucepan and pour milk over them. How long to soak the liver in milk depends on its size and how busy you are. On average, this process takes from one to three hours. The longer the liver is in milk, the softer and tastier it will be. If you have time, then soak it for 2 hours, if not, at least for an hour.

During this time, the milk will change its natural color and become brown.

Mix flour, salt and pepper in a bowl. Other spices are not required here, because... they will interrupt the natural taste of the dish. Thoroughly roll each piece of liver in the resulting mixture.

Heat a small amount of vegetable oil in a frying pan and place the prepared liver chops into it. Fry over medium heat for 3-5 minutes on each side. The degree of readiness is determined by the golden brown crust.

Peel the onion, wash and cut into half rings or large cubes. Fry it in vegetable oil for a few minutes.

Place the fried liver pieces on the onion, cover and simmer over low heat for 15 minutes. If the dish starts to burn, add a little water.

Liver in milk, fried with onions is ready! Serve it on the table with boiled or fried potatoes and fresh vegetables, sprinkled with herbs. Bon appetit!

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Note to the owner:

In this way, you can soak both pork and beef liver. Chicken does not need such processing, because... is soft and gentle in itself.
Sometimes it can be very difficult to remove the film covering the liver. There is an easy way that will save you from long-term suffering. Pour boiling water over the liver for 1 minute, then quickly place it under running cold water. All films can be easily removed in a matter of seconds.
If possible, fill the liver with new milk when the old one turns brownish. Then the finished dish will be even softer, more tender and juicier.
Instead of flour, you can use breadcrumbs, then your chops will have a fried, crispy crust. But in this case, you should not stew, otherwise the liver will become saturated with moisture and become soft not only inside, but also outside.
During stewing, you can add a few tablespoons of sour cream, then you will get liver in a sauce with a pleasant creamy taste.

How to soak the liver correctly?

Everything is quite simple. Correctly soak the liver as follows:

If the offal is frozen, let it thaw.
Rinse the liver thoroughly, remove the film and bile ducts.
Cut into portions (optional).
Pour milk over the liver until it is completely covered.
Wait the right time.
Place the liver in a colander and let drain.
Start cooking.

To make the liver dish juicy and tasty, you should carefully remove all the veins and remove the film. Experienced chefs use one trick: the film will come off easier and faster if a piece of liver is scalded with boiling water or kept in hot water for 20–30 seconds.

Soaking time

The duration of soaking depends on the size of the liver and the presence or absence of odor. How long does it take to keep it in milk on average?

Kisses – 3–4 hours.
Chopped – 30–40 minutes.

For convenience, many housewives leave the liver in milk overnight so they can quickly cook it in the morning. You can keep it in the marinade for a long time, up to 8 hours. It is believed that the more time it remains in the liquid, the better it will be saturated and softer. Naturally, you can only leave soaked offal for such a long period in the refrigerator.

Fried liver recipe

Liver fried with onions turns out juicy even without soaking. Onions eliminate unpleasant odor and improve taste.

Prepare the dish like this:

Rinse the liver under running water, remove the film, and cut into portions.
For 500 grams of offal, take 2 onions, finely chop and fry over medium heat.
Then the frying is removed for a while and pieces of liver, rolled in spices, salt and flour, are fried in the same frying pan over high heat for 5 minutes.
After the specified time, add the onion and reduce the heat. Cook the dish for 5 minutes with the lid closed.